Tuna Muffins
6 servings
60 minutes
Tuna muffins are an interesting and original baking option inspired by American cuisine. Light and airy due to whipped egg whites, they have a delicate texture and a rich tuna flavor complemented by the freshness of cherry tomatoes and the aroma of herbs. Sesame adds a light nutty note, while spices enhance the depth of flavor. These muffins are perfect for breakfast, a light snack, or even as appetizers at a party. Their simplicity in preparation and nutritional value make them an excellent choice for fish lovers and those seeking unique culinary solutions.
1
Place the tuna in a fine sieve to drain excess water.
- Canned tuna in brine: 185 g
2
In a separate bowl, mash the dried tuna mass with a fork.
- Canned tuna in brine: 185 g
3
Add finely chopped tomatoes (I cut each into 8 pieces — twice lengthwise and once crosswise), finely chopped greens, spices, and yolks, and mix well until the filling is uniform.
- Cherry tomatoes: 8 pieces
- Spring onion: 0.5 bunch
- Dill: 0.5 bunch
- Salt: to taste
- Ground black pepper: to taste
- Chicken egg: 2 pieces
4
Whip the egg whites separately to peaks.
- Chicken egg: 2 pieces
5
Carefully fold the egg whites into the minced meat, mixing the mass from bottom to top.
- Chicken egg: 2 pieces
6
Place in silicone molds, sprinkle with sesame seeds, and bake in a preheated oven at 190°C for about 40 minutes.
- Sesame seeds: 20 g
